Tuesday (C)
Breakfast Lunch
STRAWBERRY, RICOTTA & ZESTY TUNA WRAP
NUTELLA DRIZZLE ON TOAST
- 1 small can of tuna
- 8 large strawberries, sliced - ½ small red onion, chopped
- ½ tsp honey - 2 small handful parsley, chopped
- Low fat ricotta cheese (as - 2 small handful of lettuce
spread) - Sea-salt and ground pepper to
- Nutella for drizzle taste
- 4 slices of raisin bread - 2 tbsp lemon juice
- 1 tbsp lemon zest
1. Toast raisin bread to your liking - 2 whole wheat wraps
2. To serve, spread the ricotta - 4 kalamata olives, pitted and
over the toast. Top with sliced
strawberries and Nutella drizzle - 1 medium tomato, sliced
1. Place tuna, onion and parsley in a
small bowl and mix until well
combined. Season with salt and
pepper
2. Place lettuce, lemon zest and juice in
another bowl and toss gently to
combine
3. To serv e, place wraps on 2 plates
and put tuna mixture, lettuce
mixture, olives, and tomato down the
middle of each wrap. Fold one end
and roll up to enclose the filling
Dinner
GREEK STYLE BAKED FISH
- 1 lemon cut into wedges
- 2 medium tomatoes, cut into wedges
- 8 kalamata olives
- Two 6 oz white fish fillets
- 1 small handful fresh parsley, chopped
- 4 tbsp low fat feta cheese
Vegetable mixture (mix well in a bowl)
- 1.5 medium potatoes, peeled and cut into wedges
- 1 small red onion, halved and sliced
- 2 garlic cloved, crushed
- 1 tsp dried oregano
- 1.5 tsp olive oil
- Sea-salt and black pepper to taste
1. Preheat oven to 350F and line baking sheet with
parchment paper. Place the vegetable mixture and
bake for 15 minutes. Turn potato and onion and bake
for another 15 minutes.
2. Add tomato, lemon and olives and bake for another
10 minutes. (Add fish and bake for further 10 minutes
or until cooked through)
3. Preheat air fryer to 360F for 5 minutes. Coat fish with
olive oil and season with garlic powder, lemon
pepper, and/or onion power, salt and pepper. Repeat
for both sides.
4. Air Fry at 360°F for about 6-12 minutes, or until fish
can be flaked with a fork.
5. To serve, place vegetables on 2 serving plates and top
with baked fish. Sprinkle over parsley & feta
Tuesday (C)